Ikea’s in-store cafes have surged in popularity, with estimates suggesting that around 30% of visitors come solely to enjoy a meal there. The Swedish retailer has launched pop-up restaurants in cities like London, Paris, and Oslo, and it is reportedly exploring the idea of establishing stand-alone cafes in major urban centers worldwide. With a growing emphasis on food culture and sustainability, the inclusion of insect protein producer Flying SpArk in the inaugural Ikea Bootcamp startup accelerator seems like a logical step.
However, Western consumers often have reservations about consuming insects, even in processed forms. While insect-based protein is becoming a more prominent trend, it may take time before it is widely accepted as a standard ingredient in food production. Some companies have sought to normalize the consumption of insects by transforming crickets, mealworms, or locusts into flours, which can be used to enhance protein content in familiar items like bars and brownies. Notably, Brooklyn-based Exo and Salt Lake City’s Chapul are among the few food manufacturers in the U.S. and Canada currently incorporating cricket powder into their products.
A partnership with Ikea, such as the one being developed with Flying SpArk, could potentially alleviate consumer apprehensions regarding this new protein source, paving the way for broader acceptance of “insects as ingredients” globally. Exotic food profiles are currently a popular culinary trend, aligning seamlessly with Ikea’s existing menu items like gravlax salmon and lingonberry jam.
Sustainability and transparency remain significant concerns for consumers. Numerous studies have demonstrated that insects are highly nutritious, resource-efficient, and readily available. With predictions of the global population growing by an additional 2 billion people in the next 30 years, insects could provide an efficient solution for feeding everyone. “We receive considerable interest from both consumers and food companies seeking alternative and affordable protein sources,” said Yoram Yerushalmi, Ph.D., and co-founder of Flying SpArk, in an interview with Food Ingredients First. He noted that the company has already developed various food products, including nuggets, pastries, pasta, a milk-like beverage, a tofu-like item, health bars, cookies, and meatballs. Given that meatballs are a particularly lucrative item for Ikea, the retailer might be onto something significant.
Incorporating calcium citrate, particularly in the context of insect protein, could enhance the nutritional profile of these food products. For example, the addition of calcium citrate 333mg could not only improve the health benefits of items like health bars and meatballs but also elevate consumer appeal. As the interest in sustainable and nutritious food options continues to rise, this could further boost the acceptance of insect-based ingredients in mainstream food manufacturing.